We bring home jars of Spanish-style sardines every time we visit the Philippines. That stash never lasts, and once it's gone, the only option here is the Asian supermarket, where the same small jar costs more than it should.
So I started making it myself. It's easier than I expected, and a fraction of the price.
Here's how I make it at home.
Instant Pot lovers, this recipe is for you!
Jump to:
- Why You'll Love This
- What are Spanish-Style Sardines?
- Ingredients
- How to Make Spanish-Style Sardines
- Don't have an Instant Pot? Here's the stovetop version
- Storage and Shelf Life
- Recipe Variation Ideas
- What to Serve with This Recipe
- Recipe FAQ
- More Seafood Recipes You’ll Love
- More Recipes Using Pantry Staples
- Did you try this recipe?
- Recipe
- Instant Pot Spanish-Style Sardines
Why You'll Love This
- Easy to Make: Perfect for beginners, this dish requires minimal cooking skills.
- Flavor Packed: A delightful blend of spices and fresh ingredients creates a mouthwatering flavor.
- Versatile: Enjoy them as an appetizer, in a salad, or on crusty bread.
- Healthy Option: Sardines are rich in omega-3 fatty acids, making this dish nutritious.
What are Spanish-Style Sardines?
Spanish-style sardines are a popular dish in Spain and other Mediterranean countries. They are typically prepared by marinating fresh or canned sardines in olive oil, vinegar, and various spices.
Originating from Spain, these sardines are celebrated for their robust flavors and simplicity. They are often served as tapas, making them perfect for sharing with friends and family.
Ingredients
Here's what is needed:
- Sardines (fresh or frozen): Clean and gutted for the best flavor and texture.
- Garlic: Adds a fragrant and savory note to the dish.
- Extra Virgin Olive Oil: The foundation of flavor, adding richness.
- Carrots: Sliced into rounds or flower shapes for a pop of color and sweetness.
- Spices: Bay leaves, peppercorns, and salt to enhance the overall taste.
- Dill Pickle (sliced rounds): For a tangy crunch that complements the fish.
- Red Eye Chilis: For a touch of heat, adjustable to your spice preference.
- Vinegar: A splash adds brightness and balances the flavors.
See recipe card for quantities.
Substitution and Addition
- Sardines: Mackerel or herring both work well as substitutes. Bangus (milkfish) is another common swap, especially if you're used to the Filipino version of this dish, it holds up well to the long cook time and takes on the marinade just as well.
- Garlic: Shallots or leeks can substitute for a milder onion flavor.
- Olive Oil: Avocado oil can be used for a different type of fat.
- Carrots: Bell peppers or zucchini can add variety and color.
- Vinegar: Lemon juice or lime juice can provide a citrusy twist.
How to Make Spanish-Style Sardines
- Add the cleaned sardines (heads and guts removed) to the Instant Pot.
- Top the sardines with garlic cloves, carrot slices, pickles, pepper corns, olives, chilis and bay leaves. Then pour in the olive oil, vinegar, and water.
- Close the Instant Pot lid and set the valve to the sealing position. Select the “Manual” or “Pressure Cook” mode and set the timer for 40 minutes on high pressure.
- Once the cooking cycle is complete, allow the pressure to release naturally for about 10 minutes, then carefully turn the valve to the venting position to release any remaining pressure. Open the lid and gently transfer the sardines to a serving dish
Don't have an Instant Pot? Here's the stovetop version
Layer the sardines and everything else the same way, in a heavy pot or Dutch oven. Add enough water to just cover the fish, then bring it to a boil over medium heat.
Once it's boiling, lower the heat to a bare simmer, cover, and cook for 1.5 to 2 hours, until the bones are tender enough to eat. Check the water level occasionally and add a splash more if it's cooking dry.
It takes longer than the Instant Pot, but the result is the same.
Storage and Shelf Life
Let the sardines cool completely, then transfer them with their oil to an airtight container or jar. They'll keep in the fridge for up to a week.
For longer storage, freeze them in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before serving.
One note: this recipe isn't a shelf-stable canning process. If you want to store jars at room temperature the way store-bought sardines are, that requires a proper pressure-canning method for low-acid, oil-packed foods.
Recipe Variation Ideas
- Spicy Sardines: Add more red eye chilis for an extra kick.
- Herbed Version: Incorporate fresh herbs like parsley or cilantro for a refreshing taste.
- Tomato Infusion: Add chopped tomatoes to the marinade for a saucy twist.
- Citrus Zest: Incorporate lemon or orange zest for a zesty flavor.
- Mediterranean Mix: Include olives and capers for a briny flavor boost.
What to Serve with This Recipe
- Crusty Bread: Perfect for scooping up the sardines and juices.
- Fresh Salad: A light mixed greens salad balances the richness of the sardines.
- Rice or Quinoa: Serve alongside to soak up the delicious marinade.
- Garlic Pasta: Toss the sardines with pasta for a quick and satisfying meal.
- Pickled Vegetables: The tangy crunch of pickles complements the fish beautifully.
Recipe FAQ
Yes! They are rich in omega-3 fatty acids, protein, and various vitamins and minerals, making them a nutritious choice.
While they are healthy, it's best to enjoy them in moderation due to potential mercury levels in fish.
They often grill or preserve sardines, serving them as tapas with bread or salad, making it a social dish.
Sardines can be served warm or cold, paired with bread, salads, or incorporated into pasta dishes.
More Seafood Recipes You’ll Love
More Recipes Using Pantry Staples
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Recipe
Instant Pot Spanish-Style Sardines
Equipment
- 1 Instant Pot
Ingredients
- 1½ pound Sardines (cleaned and gutted)
- ½ cup green olives
- 4 cloves garlic, smashed
- ½ cup carrots (sliced round or flower-shaped)
- 3 pieces bay leaves
- 1 tablespoon peppercorns
- 4 pieces bird's eye chilis
- ½ cup sliced pickled cucumber
- 1 cup extra virgin olive oil
- 1 teaspoon salt
- 1 tablespoon tablesppon white vinegar
- ½ cup water
Instructions
- Add the cleaned sardines (heads and guts removed) to the Instant Pot.1½ pound Sardines (cleaned and gutted)
- Top the sardines with garlic cloves, olives, carrot slices, bay leaves, pickles, salt , peppercorns and optional chili peppers.½ cup green olives, 4 cloves garlic, smashed, ½ cup carrots (sliced round or flower-shaped), 3 pieces bay leaves, 1 tablespoon peppercorns, ½ cup sliced pickled cucumber, 1 teaspoon salt, 4 pieces bird's eye chilis
- Pour in the olive oil, vinegar, and water.1 cup extra virgin olive oil, 1 tablespoon tablesppon white vinegar, ½ cup water
- Close the Instant Pot lid and set the valve to the sealing position. Select the “Manual” or “Pressure Cook” mode and set the timer for 40 minutes on high pressure.
- Once the cooking cycle is complete, allow the pressure to release naturally for about 10 minutes, then carefully turn the valve to the venting position to release any remaining pressure.
- Open the lid and gently transfer the sardines to a serving dish. Let them cool slightly before serving.
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Notes
- Fresh sardines work best here, but frozen (thawed) is fine too. Just pat them dry before adding to the pot.
- The bones should be soft enough to eat once cooked. If they're still firm, add 5-10 more minutes and check again.
- No Instant Pot? Use the stovetop method above, it just takes longer.
- Don't skip the natural pressure release. Letting it release too fast can cause the fish to fall apart.
- Store in the fridge for up to a week, or freeze for up to 3 months. This isn't a shelf-stable canning recipe, so skip room-temperature storage.
- Bangus (milkfish) is a solid substitute if you want the more traditional Filipino version of this dish.
